Generally used in terms of pasta and rice cooking, but technically includes vegetables and beans too.Translated as ‘to the tooth’ meaning something cooked but left with a bite of firmness.
  • Al Dente
  • Au Gratin
  • Roux
  • Veloute
To pour melted fat or the juices of the liquid over meat or other food while cooking to keep it moist.
  • Blanch
  • Fill
  • Baste
  • Brew
A quick method of cooking food, usually green vegetables, whereby the item is basically scalded in boiling hot water for a short period of time and then refreshed in ice cold water. This ensures that the veggie retains its bright green colour and a good firm texture.
  • Bake
  • Blanch
  • Baste
  • Brew
The process of combining two or more ingredients so that they become smooth and uniform in texture and lose their individual characteristics.
  • Blanch
  • Blend
  • Brew
  • Baste
To coat moist foods with a dry ingredient before cooking to provide an even coating.
  • Flour
  • Bread
  • Dredge
  • Blanch
Refers to applying a fat to a roasting tray or cake tin to ensure that food doesn’t stick.
  • Butter
  • Oil
  • Wet
  • Grease
To work dough into a soft, uniform and malleable texture by pressing, folding and stretching with the heel of your hand.
  • Cut in
  • Knead
  • Fold
  • Blend
To impart the flavour into food, usually requires some time to allow the flavours to develop. Can also be used to tenderise a cut of meat.
  • Marinate
  • Soak
  • Blend
  • Brew
The preparation of ingredients, such as dicing onions, chopping veggies or measuring spices, before starting to cook.
  • Merci Beaucoup
  • Maitre D'hotel
  • Mise En Place
  • Marche Du Film
The process of simmering or boiling a liquid, usually a stock or a sauce, to intensify the flavour or to thicken the consistency.
  • Roux
  • Reduce
  • Pasteurize
  • Temper
A flour and fat mixture cooked together, which acts as a thickener in soups, stews and sauces.
  • Dough
  • Thickener
  • Roux
  • Paste
To heat a liquid so it’s right about to reach the boiling point.
  • Scald
  • Temper
  • Blanch
  • Sear
To remove a top layer of fat or scum that has developed on the surface of soups, stocks or sauces.
  • Scrape
  • Sift
  • Scald
  • Skim
A method of cooking food over a high heat until caramelisation forms on the surface. This is often done before braising the food, to give it added flavour and is not usually intended to cook the food all the way through.
  • Scald
  • Sear
  • Skim
  • Sift
Shallow, diagonal cuts made on the surface of meat and vegetables for the purpose of rendering fat, encouraging crispiness and flavour absorption.
  • Scrape
  • Split
  • Score
  • Slice
The process of beating food with a whisk to incorporate air and to increase volume.
  • Mix
  • Whisk
  • Whip
  • Blend
Cooked food, usually vegetables, that have been mashed or blended to form a paste-like consistency.
  • Juice
  • Sauce
  • Paste
  • Puree
The outer colored part of the peel of the citrus fruit, used for flavoring.
  • Skin
  • Zest
  • Rind
  • Peel
To put a dry ingredient through a fine sieve to remove lumps.
  • Sift
  • Stir
  • Skim
  • Slice
To combine two mixtures by gently cutting down through the mixture, across the bottom, and turning over near the surface.
  • Mix
  • Fold
  • Turn
  • Whip
Water freezes at_________Fahrenheit and_______Celsius.
  • 23 and 0
  • 0 and -32
  • 40 and 5
  • 32 and 0
Water boils at________Fahrenheit and _________Celsius.
  • 212 and 100
  • 200 and 112
  • 250 and 150
  • 225 and 125
The standard sizes of measuring cups are ___________.
  • 1/4, 1/2, 2/3, 1
  • 1/8, 1/4, 1/2, 1
  • 1/4, 1/3, 1/2, 1
  • 1/4, 1/3, 1/2, 3/4, 1
The standard sizes for measuring spoons is ____________.
  • 1/8t, 1/4t, 1/2t, 1t, 1T
  • 1/4t, 1/2t, 1t, 1T
  • 1/4t, 1/2t, 2/3t, 1t, 1T
  • 1/8t, 1/2t, 3/4t, 1T
_______________is an ingredient which needs to be packed dawn in measuring cups and leveled off.
  • Flour
  • Sugar
  • Baking soda
  • Brown Sugar
One quart is almost a ____________in the metric system
  • mililiter
  • liter
  • gram
  • miligram
If the directions said to measure a scant, you would be measuring____________.
  • an exact amount
  • below the exact amount
  • above the exact amount
  • a teaspoon
If the directions said to measure a heap, you would be measuring____________.
  • above the exact amount
  • a table spoon
  • the exact amount
  • below the exact amount
What is evaporated and condensed milk missing?
  • milk
  • flavor
  • water
  • sugar
What are three different types of boiling?
  • small, medium, large
  • poached, simmer, rolling
  • simmer, medium boil, rolling
  • simmer, low boil, rolling
What is dredging?
  • Breading
  • Kneading
  • sifting
  • sorting
What is Mise en Plase
  • To shop for ingredients
  • To have ingredients in place
  • To put ingredients away in place
  • To clean your place
When measuring dry ingredients, you want to dip and _______________.
  • scoop
  • level
  • pack
  • look at eye level
To lower the temp of a food, to room temperature
  • cool
  • chill
  • freeze
  • bake
To bring a heating unit to a certain temp before using it
  • preheat
  • bake
  • cool
  • broil
To add salt, pepper, herbs and other seasonings
  • season
  • marinate
  • sauté
  • cut in
To soak food in a sauce before cooking
  • marinate
  • season
  • saute
  • cream
To rub a surface with fat, such as shortening, oil, or butter
  • grease
  • melt
  • broil
  • cut-in
To refrigerate a food until it is completely cold
  • chill
  • cool
  • freeze
  • julienne
To cook by close direct heat in an oven.
  • broil
  • bake
  • steam
  • simmer
To cook over boiling water
  • steam
  • boil
  • bake
  • simmer
To cook in liquid that is just below the boiling point
  • simmer
  • steam
  • boil
  • bake
To cook with dry heat, usually in an oven
  • bake
  • broil
  • preheat
  • season
To heat a liquid until bubbles rise constantly to the surface
  • boil
  • steam
  • simmer
  • bake
To cook meat or poultry in the oven by dry heat
  • roast
  • bake
  • broil
  • burn
To cook in a small amount of fat, like butter or oil, such as onions & vegetables
  • sauté
  • melt
  • deep fry
  • boil
To cook in hot fat such as grease
  • fry
  • steam
  • simmer
  • melt
To make the surface of the food brown in color by frying
  • brown
  • burn
  • blacken
  • roast
To heat a solid food until it becomes a liquid, such as butter
  • melt
  • boil
  • steam
  • simmer
To break food into small pieces by rubbing it against a grater
  • grate
  • chop
  • peel
  • pare
To remove skin or peelings of fruits with a knife
  • pare
  • peel
  • cut
  • cut-in
To cut into long, thin strips
  • julienne
  • dice
  • mince
  • grate
To remove skin or peelings from fruits and vegetables with hands
  • peel
  • pare
  • chop
  • dice
To cut into very small pieces
  • mince
  • dice
  • chop
  • slice
To cut into small irregularly shaped pieces; basic cutting
  • chop
  • dice
  • mince
  • julienne
To blend ingredients until soft and smooth, such as butter & sugar
  • cream
  • whip
  • fold in
  • toss
To beat rapidly adding air into ingredients until the mixture is fluffy
  • whip
  • cream
  • cut-in
  • knead
Gentle mixing technique used especially for adding whipped egg whites to a mixture
  • fold in
  • whip
  • knead
  • toss
To mix ingredients lightly, like salad
  • toss
  • fold in
  • whip
  • cream
To press and fold dough with the hands until it is smooth to develop gluten in bread making it light, airy and chewy.
  • knead
  • fold in
  • cream
  • whip
To combine shortening and dry ingredients with a pastry blender until in very small pieces
  • cut-in
  • fold-in
  • knead
  • toss
To move a spoon or other implement around in (a liquid or other substance) in order to mix it thoroughly.
  • stir
  • whip
  • fold-in
  • cut-in
To remove the center of a fruit
  • core
  • slice
  • chop
  • peel
To the tooth," in Italian. Pasta is cooked just to a firm and chewy texture
  • al dente
  • mise en place
  • caramelize
  • baste
To press or mix a food to remove lumps and make a smooth mixture.
  • mash
  • baste
  • stir
  • fold in
To brush or spoon liquid or juices over food to keep moisture on the surface area.
  • baste
  • chop
  • marinate
  • season
To partially or completely submerge and cook food in hot oil until golden brown.
  • deep fry
  • bake
  • broil
  • steam
To place small bits of an ingredient such as butter randomly on surface to add flavor
  • dot
  • dash
  • cut in
  • fold in
Cooking onions, vegetables, etc slowly so natural sugars make them tender, brown
  • caramelize
  • baste
  • sauté
  • simmer
Coating food completely in a dry mixture; breadcrumbs, flour or cornstarch
  • dredge/coat
  • dip
  • chop
  • cover
Slowly adding a hot liquid (usually stock, milk or cream) to a cold or room temp. liquid (usually beaten egg) while whisking constantly. This gradually increases the temperature of the cold liquid so it doesn’t curdle and blends evenly
  • temper
  • to ladle
  • stir
  • chop
The preparation of dishes and ingredients before the beginning to assemble a recipe.
  • mise en place
  • caramelize
  • get ready
  • too much work
To put two or more ingredients together.
  • combine
  • whip
  • melt
  • baste
Cooking food in the oven.
  • Grilling
  • Blanching
  • Boiling
  • Baking
Heating liquid to 100 degrees.
  • Simmering
  • Blanching
  • Boiling
  • Poaching
Cooking small pieces of tender food by dry, radiant heat
  • Grilling
  • Frying
  • Sauteing
  • Baking
Mix and shape dough using your hands
  • Mixing
  • Rolling
  • Folding
  • Kneading
Soaking food such as meat in flavours to make it more tender
  • Tenderise
  • Marinate
  • Soak
  • Rest
Combining ingredients so that they are evenly incorporated
  • Folding
  • Mixing
  • Tossing
  • Kneading
Gently cook food in a simmering liquid
  • Poaching
  • Boiling
  • Sauteting
  • Steaming
Gently combining a light airy mixture into a heavier mixture
  • Mixing
  • Combining
  • Folding
  • Beating
Roughly cut food into smaller pieces
  • Chopping
  • Grating
  • Slicing
  • Dicing
Mix dry ingredient with a moist ingredient until it forms a smooth paste
  • Blend
  • Mix
  • Process
  • Combine
Vigorously mix ingredients to incorporate air or combine
  • Mix
  • Beat
  • Blend
  • Combine
An edible decoration added to a dish to enhance its appearance
  • Seasoning
  • Browning
  • Garnish
  • Herbs
Beat together butter and sugar until they are creamy and light in colour
  • Creaming
  • Beating
  • Mixing
  • Folding
Cooking meat or vegetables in the oven with the addition of fats or oils
  • Roasting
  • Baking
  • Grilling
  • Sauteing
Gently cooking ingredients on a low heat to soften and enhance the aromas and flavours
  • Frying
  • Sauteing
  • Grilling
  • Deep frying
Brush a thin liquid such as milk or egg over the food to create a shiny, golden brown colour
  • Brushing
  • Shining
  • Glazing
  • Roasting
Reduce a piece of food into thin shreds by using a serrated metal grater
  • Grating
  • Shreding
  • Juicing
  • Microplaning
Cutting food into small, even sized cubes
  • Julliening
  • Slicing
  • Shredding
  • Dicing
Cut food into thin, matchstick sized pieces
  • Diced
  • Chopped
  • Sliced
  • Julliened
Cook food in hot fat or oil
  • Frying
  • Sauteing
  • Boiling
  • Poaching
A. To combine two or more ingredients usually by stirring
  • Mix
  • Mince
  • Grind
  • Whip
A. To pass dry ingredients through in order to add air and remove clumps
  • Grate
  • Sift
  • Clarify
  • Blend
A. To work and press dough with the palms of the hands or mechanically, to develop gluten in the flour.
  • Blend
  • Mash
  • Knead
  • Clarify
A. To cut solids into pieces with a knife
  • Chop
  • Puree
  • Garnish
  • Mince
A process of determining the specific amount of an ingredient
  • Deglaze
  • Measure
  • Score
  • Skim
To cut food into long, thin pieces
  • Skim
  • Sliver
  • Slice
  • Chop
A. To mix rapidly in order to make a mixture smooth and light by incorporating as much air as possible
  • Cream
  • Blend
  • Beat
  • Reduce
To cook on a grill under strong, direct heat.
  • Grill
  • Saute
  • Dredge
  • Broil
A. To grind or mash foods until perfectly smooth
  • Cream
  • Puree
  • Beat
  • Whip
To break lightly into small pieces, usually with a fork
  • Flake
  • Mince
  • Fillet
  • Grate
A. To remove a stone or seed from fruit
  • Glaze
  • Blanch
  • Dredge
  • Pit
A. Cooking food under direct heat
  • Grill
  • Bake
  • Broil
  • Baste
A. Cut in uniform box shaped pieces with equal sides
  • Mince
  • Dice
  • Cube
  • Grate
A. To flavor meat, fish or veggies by soaking them in liquid
  • Soak
  • Marinade
  • Marinate
  • Dilute
To brown very quickly by intense heat to develop flavor.
  • Score
  • Sear
  • Scald
  • Steep
To sprinkle or coat with flour or other fine substance
  • Batter
  • Dredge
  • Garnish
  • Pare
To incorporate a delicate substance into another substance without releasing air bubbles.
  • Fold In
  • Stir
  • Whip
  • Mix
To boil down to reduce the volume by evaporation
  • Reduce
  • Simmer
  • Steam
  • Parboil
A. A liquid is heated to just below boiling point
  • Steam
  • Parboil
  • Simmer
  • Scald
To chop finely, into very small pieces
  • Dice
  • Mince
  • Grate
  • Grind
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